Creamed Corn Casserole
Submitted by Julie Douglas, Shelby Electric Cooperative
Servings 20
Ingredients
- 2 15-ounce cans whole kernel corn drained
- 2 15-ounce cans creamed corn
- 1/2 sweet onion minced
- 1 4-ounce can green chilis
- 1 4-ounce jar diced pimentos drained
- 1 sleeve Ritz crackers or other butter crackers, divided
- 1 stick butter divided
- 1 cup sharp cheddar cheese shredded
- 1-1/2 teaspoons Cavender’s or other all-purpose Greek seasoning
- 1 green onion chopped fine (greens only)
- 1 egg beaten
Instructions
- Preheat oven to 350 F.
- In a large bowl, mix together the corn, creamed corn, onion, pimentos and green chilis. Set aside.
- In a separate bowl, crush half of the crackers and mix them with the cheese, green onions and seasoning mix. Fold the cracker mixture into the corn mixture.
- Melt 6 tablespoons of butter and stir it into the mixture along with the egg.
- Spray a 9-by-13-inch casserole dish with cooking spray and pour in the corn mixture. Bake uncovered for 30 minutes.
- Crush the remaining crackers, melt 2 tablespoons of butter and mix them together.
- Crumble the crackers over the top of the casserole and bake another 15 minutes.
